This wrap is something that I used to eat when I go to a wet market for breakfast in Malaysia. This market is always filled with breakfast patrons, aunty troops that shop for the catch of the day and uncle troops who are just there for morning tea while waiting for their wives.
I used to live roughly 30 minutes away from this market but I still make it there twice a month. It’s not only about the food that I go there but it’s the environment too. You will have the stall vendor who shouts your order across the hall and everyone know what you are ordering. You also share table with the rest. There is no way you could just sit quietly and peacefully eating your food. Oh, getting a table is also mandatory when you are there for weekend breakfast. It’s always crowded, hustle and bustle.
Mister Paya and I are the busy body type of person. We will always look at what others are eating. Sometimes you already have an idea what you want to eat but then when you look at what others are eating, you want the same thing too. But you only have one stomach. I wish I am a cow.
This wrap that I am making is one of my favourite from one of the stall vendor in the market and I am recreating it based on my memory. This wrap is called Prawn and Pork Wrap. I use beancurd skin in this wrap. Hope you enjoy it.
- 300g of minced pork (50% lean meat and 50% fats)
- 60g of prawn
- 1 tablespoon of chopped spring onion
- 1 tablespoon of chopped coriander
- 1 teaspoon of chicken powder/chicken stock
- 1/2 teaspoon of ground white pepper
- 1/4 teaspoon of soy sauce
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 8-9 sheets of beancurd skin (22 cm x 17 cm)
- *Oil for frying
- *Chopped spring onion for garnishing
- *Serve with chilli sauce (optional)
- Mix all ingredients listed above together in a big bowl except the beancurd skin which is for wrapping and oil for frying.
- Use your hand and stir the ingredients in one direction (either clockwise or anticlockwise).
- Stir until the mixture becomes pasty and sticky, there your filling is almost ready.
- Cover the filling and chill in the fridge for 30 minutes.
- In the meantime, soak the beancurd skin until soft.
- Take out your pork and prawn mixture from the fridge after 30 minutes.
- Lay the beancurd skin and take a dollop of filling (roughly a tablespoon) and spread evenly on half of the beancurd skin.
- Fold the other half of the beancurd skin on top of the filling. Tap the beancurd skin so that the beancurd skin sticks well to the filling. You don’t want it to split when you are frying it, don’t you.
- Repeat for the rest of the beancurd skin.
- Heat up the oil in a frying pan. *The oil should be able to cover the whole beancurd skin with the pork & prawn filling.
- When your oil is ready for frying and you can test it by placing wooden chopstick into the oil and there are little bubbles going around the chopstick and that shows your oil is ready. Note: The heat for frying should be medium and not too high. You won’t want to burn your beancurd skin while your filling is undercooked.
- Fry the beancurd skin wrap until golden brown.
- Drain the oil and slice to smaller pieces. I usually just leave it as it is because I like to just hold it and eat.
- If you like to spice it up, dip it into chilli sauce.